Food-safety records, kept as you work.
Temperatures, oil, cleaning, goods in and incidents are logged from the phone, signed and time-stamped. The food-safety plan exports as a PDF the day an inspector walks in.
The HACCP binder filled in one go, the morning of the inspection. A week of readings copied from memory with the same pen, and the fryer oil never tested.
- ≤ 25%
- polar compounds: every frying oil gets checked.
- 2 h
- to cool from 63 to 10 °C: rapid cooling is tracked.
- 12 mo
- of records exportable as PDF, or 7, 30 and 90 days.
Rules in the app, not market averages.
Today’s checks, on time.
Every fridge and freezer has its limits. A reading out of range shows straight away, and the rest of the day is clear at a glance.
One issue, one corrective action.
Report an incident in one tap: the corrective action is created with it and tracked from open to closed, with who did what and when.
Labels, printed in the kitchen.
Use-by labels with a QR code for stock counts, INCO labels with ingredients and allergens. On a thermal roll or an A4 sheet.
A reading doesn’t stop at the thermometer.
None of these steps is typed by hand.
Who is it for?
Frequently asked questions
Another question? Write to us at contact@zesto.app
Does Zesto replace my HACCP binder?
It keeps the daily records (temperatures, oil, cleaning, goods in, incidents) and exports the food-safety plan as a PDF over 7, 30 or 90 days, or 12 months.
Can my team log checks from their phone?
Yes. Zesto installs from the browser, and every check is signed and time-stamped.
Which temperatures are tracked?
Fridges and freezers against their limits, rapid cooling from 63 to 10 °C in under 2 h, cooking, reheating and hot holding at 63 °C or more.
What about product traceability?
On every delivery: lot number, use-by date and temperature, with the delivery document attached.
Can I print labels?
Yes: use-by labels with a QR code for stock counts, and INCO labels with ingredients and allergens, on thermal rolls or A4.
Hygiene doesn’t work alone.
Deliveries feed it, recipes give it the allergens, production prints its labels.
See it run on your own kitchen.
30 minutes, with your menu and your suppliers.